Chorizo, pork, and green chiles come together to form one killer burger here. Try these at your next tailgating party and watch 'em come back for more. If you happen to have any of the Green Chile Mayonnaise left over, don't worry -- it tastes great on lots of things. Slather it on sandwiches, spread it over ears of hot grilled corn, use it in dips, you name it!

4 large hamburger buns, or four 6-inch lengths French bread, split in half horizontally

1 cup coarsely grated Pepper Jack cheese (optional)

Green chile mayo (recipe follows)

1. Preheat a grill to medium-high.

2. Place chorizo in a food processor and process until finely chopped (the sausage should appear crumbly). Transfer the chorizo to a large bowl and add the pork, garlic, Worcestershire, Original Essence, salt and cayenne. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into four 1-inch-thick patties, about 8 ounces each, and place them on the grill. Cook to a minimum internal temperature of 160 degrees, five to seven minutes per side. During the last two minutes of grilling, toast the buns, and if desired, sprinkle the cheese over tops of burgers and cook until melted.

3. Place burgers on bun bottoms and set them on plates. Generously top each with 2 tablespoons of green chile mayo, and place the tops of the buns over the sauce. Serve immediately.

Note: These are big burgers! If you like, form them into smaller patties for an audience with dainty appetites, but please adjust the cook time accordingly.

Makes 4 servings

Green Chile Mayo

1 cup good-quality mayonnaise, preferably homemade

1 teaspoon minced garlic

1 poblano chile, roasted, peeled, seeded

1 tablespoon freshly squeezed lime juice

Salt and freshly ground black pepper

Combine the mayonnaise, garlic, poblano, and lime juice in a food processor, and process until smooth. Season to taste with salt and pepper. This keeps up to 1 week.